Where’s the Beef
Total TimePrep: 30 min. Cook: 7 hours
I made this recipe after my friend raved about it and ended up highly disappointed. First of all, it required a lot of prep and clean up by the time all the vegetables were chopped and the meat was browned. Taking the meat out of the slow cooker at the end and having to strain all the broth was messy and dirtied even more dishes. While the beef was tender, I really didn't like the flavor of the beef, which was surprising since so many ingredients went into the recipe. Plus many of those ingredients (the veggies) are just for flavor and are thrown out at the end. Sadly, I won't be making this again as I don't think it was worth all the effort nor the expense.
My family is anti-vegetable, and I never remember to buy fresh herbs when I shop. I swapped out the onion, celery and basil for dried versions. I also subbed crushed red pepper flakes for the pepperoncini. The roast was so tender it fell into shreds with a slight touch. I served up the meat on kaiser rolls, with chopped red onion, fresh cracked black pepper and mustard.
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This maybe the best sandwich I have ever had!!! I put the beef on Italian herb bread with Mayo, red onions, and pepperoncinis. Definitely serve with the juices. That's what puts this sandwich over the top!
I loved this and made an extra batch and gave it to my daughter, it also freezes well.
This was a huge hit at a recent family gathering. It was very easy to make and the beef had excellent flavor, so moist and tasty! Don't skip the dill pickles and pepperoncini, they really make it super delicious. Thanks for this great recipe!
These were amazing. Definitely do the dip part!